How long will it take a potato to turn green when exposed to light?
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I have customers staying at home on Mondays to fix “Meatless Monday” dishes; anything we could make that might encourage our guests to dine in the restaurant rather than at home?
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What’s a recognized state-of-the-art method to ‘fry’ French fries without frying?
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What’s a good way to offer a baked potato side that is healthy rather than only loaded?
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What is the best way to prepare french fries?
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Is it ok to leave boiled or baked potatoes out overnight for potato salad?
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I know your philosophy is to blanch potatoes when doing fresh cut fries and understand the reasons why, but is this practical for a chef operator like myself?
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I’m hoping you can help me out with your potato knowledge. We are a fresh soup producer and buy our potatoes (Burbank and Norkotah varieties) peeled, ¾” diced and rinsed in an anti-browning agent. At times we experience “hard” potato complaints from our customers. Through internal testing we see a small percentage of potatoes that have a waxy texture on the outside but are cooked through on the inside. Is it one variety over the other, could the sodium metabisulphite solution cause this or is it age of the crop?
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Can you send me the specifics to help me determine what type of fryer and oil to make the best Fresh French fries?
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Years ago I remember a kitchen poster where I worked that had some key steps in frying up Idaho potatoes. Do you have an electronic version that I can print or share with my co-workers? I am at a non-commercial, sometimes called on-site, location. It was part of a monthly themed promotion on fries including serving a French Fry Bar with different toppings.
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